Best 4 Creamy Coconut Curry Recipes

Feast your taste buds on a delightful adventure with our creamy coconut curry dish! This culinary gem blends rich coconut milk with the bold flavors of curry spices, creating a luscious sauce that's both comforting and exhilarating. Dive into the symphony of flavors as coconut's sweetness dances harmoniously with curry's warmth, while a medley of vegetables adds a symphony of textures and colors. Whether you're a seasoned curry connoisseur or embarking on your first culinary expedition, our collection of recipes will guide you effortlessly through the process of crafting this delectable dish. From the classic chicken curry to the vibrant vegetable curry and the unique seafood curry, we've got something to tantalize every palate. Get ready to embark on a culinary journey that will leave you craving for more!

Let's cook with our recipes!

CREAMY COCONUT CURRY WITH SHRIMP

Creamy Coconut Curry with Shrimp image

My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.

Provided by Lori Lyn

Categories Seafood Shellfish Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup chopped onion
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
1 tablespoon curry powder
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt, or more to taste
1 cup chicken broth
1 cup coconut milk
hot cooked rice

Steps:

Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g

CREAMY COCONUT CURRY

Creamy Coconut Curry image

This is a very creamy coconut-chickpea curry, made with a can of thick and creamy Thai coconut cream for South Asian creamy goodness and spiced with garam masala. It is a quick and simple plant-based curry to prepare, for those who are always on the go looking for healthy plant-based lunch options. Serve over white rice, corn tortillas, or dumplings.

Provided by Fareeha Chaudhry

Categories World Cuisine Recipes Asian

Time 25m

Yield 2

Number Of Ingredients 18

Ingredients

4 tablespoons coconut butter
½ red onion, chopped
1 clove garlic, minced
1 teaspoon pink Himalayan salt
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon fennel seeds
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon garam masala
1 tablespoon cornstarch
¼ cup water
1 (14 ounce) can cream of coconut
4 curry leaves, or more to taste
½ teaspoon chili powder
½ cup cooked chickpeas
2 ounces broccoli florets, chopped
4 small heads baby bok choy

Steps:

Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color, 2 to 3 minutes. Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until a creamy paste forms.
Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps. Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender (do not overcook). Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened, 2 to 3 minutes.
Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy, 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced, 3 to 5 minutes.

Nutrition Facts : Calories 998.2 calories, Carbohydrate 138 g, Fat 48.4 g, Fiber 10.8 g, Protein 11.4 g, SaturatedFat 43.7 g, Sodium 1552 mg, Sugar 104.7 g

CREAMY RED COCONUT CURRY

Creamy Red Coconut Curry image

A rich, creamy red curry. Perfect blend of coconut, vegetables, and spices.

Provided by VANCITYGIRL

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, crushed
1 medium white onion, chopped
1 (15 ounce) can baby corn, drained
1 ½ cups chopped cooked chicken breast
1 (8 ounce) can sliced water chestnuts, drained
½ cup chickpeas
3 tablespoons red curry paste
½ teaspoon garlic powder
1 (14 ounce) can unsweetened coconut milk
¼ cup chicken broth
salt and ground black pepper to taste

Steps:

Heat oil in a large saucepan over medium heat. Cook onion and garlic in the hot oil until tender, about 5 minutes. Add baby corn, chicken, water chestnuts, chickpeas, curry paste, and garlic powder; stir until well coated.
Add coconut milk, chicken broth, salt, and pepper. Stir until mixture comes to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 25.6 g, Cholesterol 40.8 mg, Fat 36.2 g, Fiber 11.9 g, Protein 23.7 g, SaturatedFat 20.5 g, Sodium 467.7 mg, Sugar 6.5 g

CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI

Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini image

This summery curry is quite possibly my favorite, no matter the season! Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint.

Provided by Kare for Kitchen Treaty

Categories Main Course

Time 40m

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil (divided)
1/2 medium yellow onion (diced)
2 medium cloves garlic (minced)
1 thumb-sized piece ginger (peeled and minced)
1 tablespoon + 1 teaspoon mild curry powder
1/8 teaspoon cayenne pepper + more to taste (optional - for a bit of heat if your curry powder is extra mild)
2 medium zucchini (quartered and sliced)
2 cobs of corn (kernels cut off)
1 (15-ounce) can chickpeas, drained
1 (14-ounce) can light coconut milk
2 tablespoons tahini
1 teaspoon brown sugar
1/4 teaspoon kosher salt + more to taste
1 tablespoon freshly squeezed lemon juice (from about half a small lemon)
1/4 cup chopped cilantro
2 cups cooked white Basmati rice
2-3 Persian cucumbers (sliced)
2 scallions (sliced)
Chopped cilantro
Black & white sesame seeds

Steps:

Start your rice first thing so that it's ready when your curry's ready.
Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least - I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you'd like a bit more heat.
To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.

Nutrition Facts : Calories 546 kcal, Sugar 13 g, Sodium 258 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 73 g, Fiber 12 g, Protein 16 g, ServingSize 1 serving

Tips:

Use full-fat coconut milk. This will give your curry a richer, creamier flavor.
Don't be afraid to add more vegetables. This is a great way to bulk up the curry and make it more nutritious.
Add protein of your choice. Chicken, shrimp, tofu, or chickpeas would all be great additions.
Serve with rice or naan bread. This will help to soak up the delicious curry sauce.
Garnish with fresh cilantro or basil. This will add a pop of color and flavor to your dish.

Conclusion:

This creamy coconut curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be easily customized to your liking. So next time you are looking for a quick and easy meal, give this creamy coconut curry a try!